Wild Rice and Butternut Squash Medley

Now that you can buy pre-cooked wild rice, it’s easy to use this Native American whole grain in speedy dinners. The nutty flavor of the rice and rich, creamy taste of the butternut squash are a delicious sneak preview of all the yummy foods of fall.

SERVINGServings

Ingredients

2 Tbs. olive oil

1 medium-size onion, finely chopped (about 1 cup)

3 cloves garlic, minced (about 1 Tbs.)

1 16-oz. pkg. cooked wild rice, or 3 cups cooked wild rice

1 lb. butternut squash, peeled, seeded and cubed

1 15-oz. can kidney beans, drained and rinsed

1 Tbs. Dijon mustard

1 Tbs. dried oregano

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

Preparation

1. Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Stir in garlic, and cook 1 minute more, or until fragrant.